Ogono na baba , laced with bitter leaf on a foundation of very hot eba, supported by dry fish, kpomo and grass cutter


Egusi look like small pikin poopoo, yuck !

Why can't I have both?

egusi till thy kingdom come

ogbono, e go spoil my charm

you can have both, my brother.

ogbono

Egusi 4 me.

mellon soup? yum, yum!

egusi somehow,
u no dat it relys on teh cooker.
not everyone can cook it to ur test, so we choose on the test.

i chose egusi, cos the cook, cooks it well.

but dat shouldn't b my favorite

serve it fried. yum, yum!

I hate egusi soup. Why are people voting for egusi, you must be eating egusi from another country.

Egusi pleeeeeaaaaseeeee!!!  Ogbono is really nice when done correctly, otherwise forrgerrit!  

ogbono dt has been warmed over 4 a tym n fresh egusi.hmmmmmmmm, ,ogbono wins

OGBONO. . . no rival

whoever invented ogbono did well.

when am in school, Eguse is preferable, cos it's easy to prepare and one can sometimes use it to complement white rice. unlike ogbono soup, GOSH everywhere will be looking unkempt. i have never tried preparing dat in sch, but do eat in a restaurant.
EGUSE SOUPIS PREFERABLE TO ME.

obgono till deaths separate us. even when obgono is 2 - 3 days it beat fresh new prepared agusi. obgono is best african/ninja soup.

No preference

Egusi with Pounded yam

2 day old Ogbono with Starch, Eba

Egusi,oh egusi! my stomach has asked me to never ignore egusi soup.

Egusi is it meeeeeeeeeehn!!!!

try sweet egusi with pounded yam on a sunday afternoon. damn!!! u cant go wrong. egusi definately takes the cake

ooooomo . . . .ogbona all day!!!!

Ogbonno feli feli!!

egusi  with asorted meat and fish  is da bomb
_{ogbono sabi  disgrace person as in staining cloth}

I just said both, dont u get it?

my mother uses both in the soup.
it tastes PERFECT!!

Egusi with all the Orishirishi is the way forward!

Oh my God!!!!!!!!!!! i like egushi shoup no be small.i detest ogbono,thou i eat it once in a while but i cant count the number of times i have eaten egusi.the only problem i have wiff egushi is that it is expensive to cook and it doesnt last,i dont mind thou because "obe to dun, "

Ogbono for life

ogbono with smoked fish, yum, yum!

Ogbono- - - -Da best! Especially when made light and fluffy so that it has just a hint of "draw" - I'm not a fan of the thick and gloppy style of making it. Then mix in a mass of stockfish/smoked fish, beef and prawns- - - - - aaah, delightful! The swallows(pounded yam, eba, semo etc) just seems to slide right down .

make it thick. you'll not like it any other way thereafter!

Noooo - - - - for me, the lighter, the better. Just think how the thick gelatinous mass will be like clogging up and settling at the bottom of your system . I don't mean it should be watery and transparent; once a long time ago an aunt of mine showed me how to add just the right amount of water so that the ogbono flows smoothly. It's the usual idea that the thicker the ogbono, the richer it is. That goes for stews, not all soups. There's always a balance, but my brother, make it how you like oo . Tastes for this life differ .